Salmon with Lemon Sage Butter Topping
with mashed potatoes & roasted vegetables3.5(344)
Calories
:
773 kcalProtein
:
31.1g proteinTotal
:
35 minutesDifficulty
:
EasyExtra Veggies
Fibermaxxing
Allergens:
- Vis
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Sage is part of the mint family, so it naturally has a slightly minty flavour, with hints of eucalyptus and citrus. It's strong, earthy, and adds the perfect finishing touch to any dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
250 g
Potatoes
½ piece
Parsnip
1 piece
Carrot
½ piece
Red onion
5 g
Fresh sage
(May be present: Selderij)
½ sachet(s)
Dried rosemary
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
⅓ piece
Lemon
Not included in your delivery
¼ tablespoon
Olive oil
¾ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
[Plant-based] milk
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3233 kJ
Calories773 kcal
Fat36.6 g
Saturated Fat11.9 g
Carbohydrate73.9 g
Sugar19.8 g
Dietary Fiber19.7 g
Protein31.1 g
Salt1.2 g
Potassium2027.7 mg
Calcium114.4 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Baking Sheet with Baking Paper
•Potato Masher
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 12 - 15 minutes. Reserve some of the cooking liquid, then drain and return to the pot.
2
- Mash the potatoes with a splash of milk or cooking liquid as preferred.
- Stir in the mustard and season to taste with salt and pepper.
- Wash the carrot and the parsnip, then cut both into batons. Slice the onion into wedges.
- Transfer all three to a parchment-lined baking sheet.
3
- Lightly drizzle the vegetables with olive oil and scatter over the rosemary. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 25 minutes.
- Heat a clean frying pan over medium-high heat.
- Toast the pumpkin seeds for 3 - 4 minutes or until they pop, then transfer to a small bowl.
4
- Pull the sage leaves off of the stems.
- Melt a knob of butter in the same pan over medium heat. Fry the sage leaves and stems together for 4 - 5 minutes
- Finely chop the sage and transfer to the pumpkin seeds, along with the melted butter.
5
- Meanwhile, zest the lemon and cut it into wedges.
- Squeeze 1 lemon wedge per person directly into the sage butter topping.
- Add a pinch of lemon zest as preferred and mix well to combine.
- Season to taste with salt and pepper.
6
- Melt a small knob of butter in the same pan over medium-high heat. Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes.
- Serve the fish with the potatoes, vegetables and lemon wedges.
- Top the fish with the sage butter to finish.
